Grilled peaches, white chocolate rabdi and cardamom panna cotta

This grilled peaches recipe is definitely a bit more refined than grilled summer fruits people are used to. Vineet Bhatia's delicious Indian dessert is easy to make, especially if you make his panna cotta and grilled almonds in advance and save the final grilling of the peaches for the last minute.

To serve, spoon the white chocolate rabdi across the centre of each plate and place the grilled peaches and caramelised almonds on top, alternating them. Place the cardamom panna cotta just above the fruit

While Vineet Bhatia has borrowed from European traditions to plate up his food, the manner and matter of his dishes are unmistakably those of India, handled with immense sophistication and personal panache.